Cauliflower and Seafood Chowder

By Edge of Humanity Magazine, May 28, 2020

Portion feeds: 2 or 3

Ingredients:

1/2 of a medium size cauliflower around 4 cups

2½ cup of milk

1 fresh Thai chili pepper

1 glove of garlic

½ of small red onion

1 bunch of cilantro leaves – chopped

3 strips of bacon – chopped

Salt

Extra virgin olive oil

1 tbsp. of fresh lemon juice

Rind of 1 lemon finely grated

2 tbsp. of salted butter

6 small clams – scrubbed clean. Larger clams will take longer to cook.

1/3 lbs. of mahi-mahi – cut 1” pieces

3 calamaris

1 large sea scallop

6 shrimps:

a) Remove the shell from the shrimp and place the shells in a sauce pan with the milk. Heat the milk to boil point and let it simmer until you are ready to use the milk.
b) Clean and slice the shrimp, calamari, scallops and mahi-mahi into small pieces. Keep it refrigerated.

Directions:

1) Cut the cauliflower in small pieces.

2) Chop the garlic and onions in small pieces.

3) Place the cauliflower into a large size sauce pan with 3 tbsp. of olive oil over medium heat and fry it until the cauliflower caramelizes.

4) Add the Thai fresh chili pepper, onions and garlic to the cauliflower. Stir until the garlic turn golden, then it is time to add the milk.

5) Separate the shrimp shells from the hot milk using a strainer. Pour all the milk into the sauce pan , stir it, bring it to a boil, cover, turn heat to low and let it cook for 10 minutes or until the cauliflower is soft before turning the heat off.

6) Place all the ingredients from the sauce pan into a food processor. Hold some of the milk back so you can control how thick you like your chowder to be. Process the ingredients until smooth consistence. Add the lemon juice, lemon rind, ¼ of raw mahi-mahi, scallops, calamari and shrimp and process the mixture again until smooth consistence.

7) Move the chowder back into the sauce pan bring the chowder up to boil and whisk in the butter, taste and add salt.

8) Add remaining pieces of shrimp, mahi-mahi, scallops and calamari into the sauce pan and stir it. Add the clams on top so the clams have room to open – do not submerge the clams. Cover the sauce pan for about 10 minutes under medium to low heat or when the clam shells open it is done. Serve with a drizzle of extra virgin olive oil, cilantro leaves and chopped bacon.

Serving options:

Enjoy with a light red wine like Pinot Noir or beer.

FOOD DISCLAIMER:

This recipe does not take into consideration for any possible food allergy, digestive problems or any other physical problem one may have regarding consumption of food. Therefore, you are responsible for what you eat.

Apron, Clock, Coasters & Reusable Bags